4 Ingredient Vegan Peanut Butter Cups
Ingredients
Serving size:
12 peanut butter cups
Semi-Sweet Dark Chocolate Chips
Powdered Sugar
Nutritional Yeast
Salted Creamy Peanut Butter
Instructions
Place 12 small cupcake liners into a 12-cupcake cupcake tin.
Melt 2 1/2 cups of chocolate chips in a microwave in 30-second intervals until melted, stirring between each interval or melting them in a double boiler (boil water in a pot, put a metal bowl on top and put chocolate in pot to melt from the boiling water.
While chocolate is melting, in a bowl, stir together 1/4 cup of powdered sugar (if it’s lumpy, make sure it’s sifted), 3/4 cup peanut butter, and 2 tbsp of nutritional yeast until smooth.
One at a time, spoon 1-2 tbsps of melted chocolate into the bottom of the cupcake liner.
Place the cupcake tin into the fridge for 5 mins to harden the chocolate.
Once hardened, add 1 tsp -1 tbsp of the peanut butter mixture in the middle of the cupcake liner. I usually form the 1 tsp of mixture into a little ball and place in the centre.
Cover each peanut butter mound with more melted chocolate, ensuring the tops are smooth and even.
Place the cupcake tin into the fridge until chocolate is hard.